March 8, festival ', no party, mimosa,' mimosa no strippers ... I would say no, but intended as a mimosa-flowers-is', even throughout the spring, not only on the 8th March!, because it has a scent that I love her yellow ball and bring joy. Mimosa understood as the cake, usually no, I do not like crabs ... so I thought I'd do it my way. So off to the yellow sponge cake, saffron, cream and pineapple are the ingredients of this sweet spring, plus a touch of basil in order not to miss the green of those funny little quilts that are the leaves of mimosa. I recently tasted a tavern in the Brianza a dessert of pineapple served with chopped basil leaves + lemon sorbet and mint. I was surprised by the extreme freshness of the combination pineapple / basil and a lack of aggressiveness of a 'grass that usually makes you feel much, but the sour taste of the exotic fruit that helps to dampen. View is taken, or rather tasted it and copied it! INGREDIENTS
for pan English
. 120g sugar
. 3 eggs
. 130 g flour
. 1 pinch of salt to the cream
. 2 egg
. 3 tablespoons sugar
. 2 tablespoons flour
. 250 ml milk
1 / 2 pineapple, cut into small cubes of 1 cm side
3 / 4 fresh basil leaves finely chopped
liqueur of your choice to wet the base-Grand Marnier and powdered sugar maraschino
ramettino a mimosa to decorate
PROCEDURE Prepare the sponge by mixing the sugar with the eggs until the mixture is smooth, sift flour with salt and add to mixture. After obtaining a homogeneous mixture, pour into a baking bowl 20/22cm, previously greased and floured. Bake at 180 degrees for half an hour. Once ready, remove from oven and let cool. Meanwhile prepare the filling: Heat the milk in a saucepan and stir in the cold part of the eggs and Zuccero until mixture is smooth and yellow, add flour, stirring constantly, and finally milk already hot. Turn on low heat under the skillet and stir briefly until the cream is well cooked, homogeneous smooth. Remove cream from heat, pour into a container and cover well with plastic wrap to prevent cold, forms a solid crust on the surface. Meanwhile peel and slice the pineapple cubes and chop the basil rather small, mixing it with pineapple.
Once the cold sponge, then remove from pan and gently cut in half.
Sprinkle the halves with the liqueur and pineapple juice that will be collected. Spread the cream with a spatula under the cake, cosparergere with plenty of pineapple and cover with the top cap. Garnish with powdered sugar, pineapple and even a sprig of mimosa. W the women!
